Doodhpak | Doodh Pak
Creamy, rich and decadent Gujarati special milk-rice pudding Doodhpak recipe with step-wise pictures. Slow cooked Doodh Pak recipe is really delicious and simple to make!
Servings: 4 people
Calories per Serving: 140kcal
Equipment
- Thick Bottomed Pan
Measurements
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5mlIngredients
- 2 tbsp Rice Seeraga Samba/Basmati/Sona Masoori
- 1 litre Full Cream Milk 4 cups, Boiled
- 1/4 cup Sugar adjust as needed
- 1/8 tsp Cardamon Powder
- Few Saffron Strands
- Slivered Almonds and Pistachios
Instructions
- In a thick bottomed pan, add washed rice. Pour boiled milk and let it come to a slow boil.
- As the milk boils, stir it continuously to make sure the rice doesn’t stick to the bottom.
- Add saffron strands, continue cooking the rice and milk on low flame for 15-20 mins, scraping the edges of the pan and stirring it occasionally.
- When the rice is 3/4th cooked, keep cooking it on low flame and don’t stop stirring the mixture. At this stage, it is easy for the rice to stick to the bottom.
- After another 15-20 mins, the rice and milk mixture is creamy and caramelized. The rice should easily mash when pressed between fingers.
- At this stage, add sugar. Mix it well and cook it on low flame until the sugar is melted.
- As the mixture comes together, add cardamom powder.
- When it looks thick enough, add slivered almonds and pistachios – remove from heat.
- Serve it warm or cold as a dessert.